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Topic: Red Witbier? (Read 2885 times)

Well, the benefit of the hibiscus is that I can add it after the beer has been finished. That would also allow me to spare one keg if the first one comes out looking funny. But pictures I have found on the internet of hibiscus beers don't quite look right. And I don't find Jamaica from a taqueria to be particularly delicious... still not sure if I should stick to the original plan of carafa special II or if I should go with the hibiscus tea idea. Is there a way to make hibiscus tea that would limit its flavor impact and enhance the color impact?

not sure about the flavour minimizing. it's a pretty strong flavour. perhaps go back to the beet juice idea Tom suggested. You can make your own jamaica with a couple ounces of hibiscus in a tea pot with as much boiling water as it will hold. let it set overnight, strain, sweeten and dilute to taste. you could try that and doctor some pints of witbeir to get an idea of the color/flavour balance. or you could look for some good natural food based food coloring, I think they have it at the co-op in Davis. not sure though.

Hoegaarden and homemade unsweetened hibiscus tea it is! I actually drank a Canadian hibiscus beer today called Rosee d'Hibiscus by Biere du Ciel. It is significantly darker than I would need, and not particularly flavorful, though a bit floral (presumably from the hibiscus). Based on this tasting, if the hoegaarden with jamaica tastes good, I will hibiscify one keg full of wit and leave the other keg plain.

Hoegaarden and homemade unsweetened hibiscus tea it is! I actually drank a Canadian hibiscus beer today called Rosee d'Hibiscus by Biere du Ciel. It is significantly darker than I would need, and not particularly flavorful, though a bit floral (presumably from the hibiscus). Based on this tasting, if the hoegaarden with jamaica tastes good, I will hibiscify one keg full of wit and leave the other keg plain.

I had that rosee once, it was nice, didn't blow me away. I agree the flavours were a little subdued. Yeah hoegaarden would be a good test bed. Also try the Jolly pumpkin buedelaire Saison. much more flavour though I am not sure how much from the hibiscus and how much from the rose hips, similar flavour profiles there.

**EDIT** any chance we will get to taste this at the may GBA meeting? **EDIT**

I tried adding adding some unsweetened hibiscus tea to hoegaarden. Anywhere from 1 tsp to 1 fl oz of tea added to the 12 oz glass leaves it a nice grapefruit juice-like color of pink and leaves a subtle, but noticeable floral flavor. I'm gonna go for it for either the beerfest or the wedding keg. I think I will add 1 pint of hibiscus tea to a keg of finished beer.

Yes, please. I'm very intrigued with your idea and like to hear about and see the results. I LOVE the hibiscus tea that I get at our office favorite Taqueria. I can see it going very well in a refreshing summer beer.

Yes, please. I'm very intrigued with your idea and like to hear about and see the results. I LOVE the hibiscus tea that I get at our office favorite Taqueria. I can see it going very well in a refreshing summer beer.